Effects of Egg White Protein and Konjac Glucomannan on the Digestion and Fermentation Properties of Trachypenaeus curvirostris Surimi Gel
This study examined the effects of egg white protein (EWP) and konjac glucomannan (KGM) on the digestion and fermentation properties of shrimp (Trachypenaeus curvirostris) surimi gel (SSG) using in vitro models. The results showed that the in vitro protein digestibility of the SSG-EWP group increase...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-015.pdf |
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